Asian Salmon

My sister and I made this over Thanksgiving break.  I usually grill salmon, but because of the snow outside we baked it instead!  Yummy!

Fresh salmon, boned but skin on (about 3 pounds)

Marinade:
   2 tablespoons Dijon mustard
   3 tablespoons La Choy Lite Soy Sauce (any gluten free soy sauce will work)
   6 tablespoons olive oil
   1/2 teaspoon minced garlic
   1 - 2 teaspoons honey

Place salmon, skin side down on a piece of tinfoil.  Drizzle half the marinade onto the salmon and allow it to sit for 10 minutes.  Grill, or place on a baking sheet and bake for 18 - 20 minutes at 400º.  Spoon the reserved marinade on top.  When you serve the salmon, the skin will stick to the tinfoil and the salmon will easily pull away from the skin.  (If you use salmon that has been skinned, just be sure to butter your tinfoil first.)

Snickerdoodles

1 cup butter
1 1/2 cups sugar
2 eggs
2 1/2 cups featherlight flour
1/2 cup gluten free flour
2 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cream of tartar
1/4 teaspoon salt

2 tablespoons sugar
2 teaspoons cinnamon

Cream together the butter, sugar and eggs.  Add flours, xanthan gum, soda, baking powder, cream of tartar and salt.  Blend.  Cover and refrigerate for 30 minutes.  In a small bowl, stir together 2 tablespoons sugar and 2 teaspoons cinnamon.  Shape dough into 1 inch balls and roll in cinnamon-sugar.  Place on ungreased baking sheet and bake at 400º for 8 minutes or until bottoms are lightly browned.

Clam Chowder

My aunt Jeanette would make this every Christmas Eve.  I looked forward to it every year!  Instead of using "wheat" flour like she does, I just substitute it with featherlight.  You don't need any xanthan gum.  It thickens just fine.  You don't have to picky about how many vegetables you add.  Just add about 5 - 6 cups.  If you like it chunky add more, if you like it thin add less.

1 cup celery, chopped

1 cup onions, diced

3 cups potatoes, peeled and cubed

1 cup carrots, peeled and sliced

2 cans minced clams

1/2 cup butter

1/2 cup featherlight flour

1 quart half and half

1 ½ teaspoons salt

½ teaspoons sugar

pepper, to taste

2 teaspoons Beau Monde seasoning

2 teaspoons lemon juice

dash GF Worcestershire sauce

Put celery, onion, pototoes and carrots in a large saucepan.  Drain the clam juice into the pan with the vegetables. Set clams aside.  (If you add them now they can become rubbery.)  Add just enough water to cover the vegetables.  Cook until tender, about 20 minutes.  

While vegetables are cooking, make a rue.  In a separate saucepan, melt 1/2 cup butter at medium temperature.  Add the flour and whisk.  Stir for just a bit, heating the flour/butter mixture.  Add half and half.  Stir regularly until it thickens and begins to boil.  Take off the heat.

When vegetables are soft.  Pour the thick cream sauce into the pan with the vegetables.  Stir until combined.  Add salt, sugar, pepper, Beau Monde seasoning, lemon juice, Worcestershire sauce, and clams.  Stir and heat another 4 or 5 minutes.  Eat, or keep warm in a crockpot.

Oatmeal Chocolate Chip Cookies

You're going to love these cookies!  You can't even tell they are gluten free.  It makes a HUGE batch.  I like to bake a few trays, and freeze the rest as cookie dough so I can have fresh baked cookies whenever I want.  You can also easily half the recipe.

1 lb butter

4 eggs

2 cups sugar

2 cups brown sugar

5 cups featherlight flour

2 teaspoons soda

2 teaspoons baking powder

4 teaspoons xanthan gum
1 1/2 teaspoons salt

2 teaspoons vanilla

4 cups gluten free oatmeal

2 12 ounce bags chocolate chips

Mix well the butter, eggs, sugar and brown sugar.  Add flour, soda, baking powder, xanthan gum, salt, and vanilla.  Mix, then add oatmeal.  Stir in chocolate chips.  Bake at 375º for 8 - 9 minutes.

To freeze, just put them on the cookie sheet as if you're going to bake them.  Put them very close together so you can squeeze a lot on the tray.  Then put them in the freezer for a few hours.  Pull them out and put the frozen cookie dough balls into a freezer bag.  When you're ready to cook them, take them out of the freezer and let them defrost for 10 - 15 minutes on the counter, then bake.

Salsa

This salsa recipe is great because it uses bottled tomatoes, but it still tastes fresh because of the cilantro.  It's a thin salsa which works great because my kids won't eat tomatoes, but they eat this right up!

1 onion, quartered
1/3 bunch cilantro
1 inch jalapeno, seeded
2 quarts whole tomatoes (drain most of the juice out)
1/2 teaspoon salt
1/4 teaspoon pepper

Place ingredients in a blender in the order they are listed.  Turn it on high.  As soon as all the ingredients are blending, count to 5 then turn off the blender.  Serve with tortilla chips.

Note:  When I bottle tomatoes, I don't add salt.  If your tomatoes have salt, you may want to use a little less.  Also, if you want it hotter, add more jalapeno!

Tostadas

1 lb ground beef, browned
2 cans refried beans
1 package taco seasoning
8 ounce can tomato sauce
1/2 cup water

Combine in crockpot.  Cook on low for 4 to 6 hours.  Stir occasionally.

Serve on tostada shell with cheese, lettuce, tomatoes, olives, guacamole and sour cream.

Note:  My favorite refried beans are Rosarita Green Chili and Lime

Caramel-Pecan Apple Pie

This is my all time favorite apple pie recipe.  I love the crunch of the pecans, and the flavor that the caramel adds!  I'm also partial to the streusel topping!  Top with vanilla ice cream and you've got a delicious dessert!

7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon vanilla
3/4 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons sugar
4 1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
Caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tablespoons butter, melted

Streusel Topping:
3/4 cup featherlight flour
2/3 cup chopped pecans
1/4 cup sugar
6 tablespoons cold butter
Caramel ice cream topping, room temperature

In a large bowl, toss apples with lemon juice and vanilla.  Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat.  Pour (2 - 3 tablespoons) caramel topping over the bottom of pastry shell - enough to coat the bottom of the shell.  Top with apple mixture (shell will be full).  Drizzle with butter.

In a small bowl, combine the flour, pecans and sugar.  Cut in butter until mixture resembles coarse crumbs.  Mix with hands.  Sprinkle over filling.

Bake at 350º for 50 - 60 minutes or until filling bubbly and topping is browned.  Immediately drizzle with 3 - 4 tablespoons caramel topping.  Cool on a wire rack.

Banana Cream Pie

Yum!  Yum!  Yum!
This is one of my mother-in-law's famous recipes!

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 egg yolks, slightly beaten
3 cups milk
2 tablespoons butter
4 teaspoons vanilla
2 bananas
1 baked pie shell

Stir together sugar, cornstarch, and salt in a saucepan.  In a bowl, blend egg yolks and milk.  Pour egg and milk mixture into the sauce pan.  Cook over medium heat, stirring constantly until it boils.  Stir and boil for 1 minute.  Take off the heat and stir in butter and vanilla.  Press plastic wrap up against pudding and cool to room temperature.  Slice 2 bananas into 9 inch baked pie shell.  Pour pudding on top.  Chill 2 hours.  Top with whipped cream.

Bette Hagman's Featherlight Vinegar Pastry

I got this recipe from my cousin!  It is fabulous!

2 ½ cups featherlight flour                                                                                                       

1 rounded teaspoon xanthan gum           

½ teaspoon salt

1 tablespoon sugar

¾ cup shortening

1 tablespoon vinegar

1 egg

4 tablespoons ice water

Sweet rice flour for rolling

Blend the flour mix, zanthan gum, salt, and sugar.  Cut in the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork.  Add the ice water.

Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out.

Divide the dough in half and roll out on plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, remove it to the pie tin and invert the dough into the pan. Bake as directed for the filling used.

For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450º oven for 10-12 minutes or until slightly browned. Cool before filling

Makes enough pastry for a 2-crust 9” pie or 2 pastry shells

Crispy Chicken

1 1/2 cups GF Rice Crispies, or Rice Chex, crushed
2 tablespoons featherlight flour
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning

Combine the above ingredients in shallow bowl.  Melt 1/4 cup butter and put in another shallow bowl.  Dip boneless skinless chicken breasts first in melted butter, then coat with crumbs.  Place in a greased casserole dish.  Drizzle with remaining butter.  Bake uncovered at 400º for 25 minutes, or until juices run clear.